Alessandro Nogueira

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

Acácio Antônio Ferreira Zielinski, Charles Windson Isidoro Haminiuk, Aline Alberti et al. · Food Research International · 2013 · 199 citations

Optimisation of the extraction of phenolic compounds from apples using response surface methodology

Aline Alberti, Acácio Antônio Ferreira Zielinski, Danianni Marinho Zardo et al. · Food Chemistry · 2013 · 158 citations

Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition

Francine Gomes Basso Los, Acácio Antônio Ferreira Zielinski, José Pedro Wojeicchowski et al. · Current Opinion in Food Science · 2018 · 158 citations

Biology, Engineering, Botany +6

Chemical characterisation and application of acid whey in fermented milk

Paolla Lievore, Deise Rosana Silva Simões, Karolline M Silva et al. · Journal of Food Science and Technology · 2013 · 113 citations · Full text

Food Chemistry, Engineering, Food Fermentation +9

Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Aline Alberti, Tâmisa Pires Machado dos Santos, Acácio Antônio Ferreira Zielinski et al. · LWT · 2015 · 100 citations

Food Chemistry, Engineering, Analytical Chemistry +10